3/4 pound uncooked asparagus, trimmed and cut into 1-in pieces
2/3 cup frozen baby peas
1 Tbsp olive oil, extra virgin
1 Tbsp dill, fresh, chopped
1 1/2 tsp fresh lemon juice
1 tsp lemon zest
1/2 tsp minced garlic
1/8 tsp black pepper
3 Tbsp crumbled feta cheese
2 Tbsp uncooked scallions, chopped
Instructions
1. Combine farro, 1/4 teaspoon kosher salt and water in a medium saucepan over high heat; bring to a boil, reduce to a simmer, cover and cook for 13 minutes. Add asparagus and peas; cover, and continue to cook until farro and vegetables are tender, about 7 minutes more.
2. Drain any remaining water from pot; let farro cool to room temperature.
3. Meanwhile, in a small bowl or cup, whisk together oil, dill, lemon juice, lemon zest, garlic, remaining 1/2 teaspoon salt and pepper; pour dressing over farro mixture and toss to coat. Serve sprinkled with feta cheese and scallions. Yields about 1 heaping cup per serving.
Serving
Suggestions
Points Plus Value = 6 point per serving
Originally Submitted
6/9/2014
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You can add this Greek Farror Salad w/ Asparagus, Peas, Feta & Dill recipe to your own private DesktopCookbook.
